June 4th: Chinese Take Out Food

Tonight on Cooking Across the Globe ๐ŸŒ we were craving our ole standby, Chinese takeout. Still quarantining, we decided to let everyone pick what they love and we would work together to make it happen. Lars and Jac got to chopping for the egg rolls while I marinated the chicken and started on the fried rice and sweet and sour sauce. Julian, having had a minor surgery today, was our moral support and taste tester! I must admit that we have perfected this meal. We all decided it was much better than our normal take out place. Plus it was worth the time because we were all together!

May 27th: Cold Sesame Chinese Take Out Noodles

Tonight on Cooking Across the Globe ๐ŸŒ we decided on something cold as the weather is starting to heat up. The New York Times today had an article on โ€œcopy catโ€ dishes from popular restaurants and in keeping with our theme this week we decided to make Cold Sesame Chinese Take Out Noodles. Lars took the lead today as I was stuck in meetings but on my break I got to help crush up the peanuts ๐Ÿฅœ! The noodles were delicious and had just the right amount of heat. Will make again for sure! Cooped up Cooking

Our First Dish!

We lived in Hawaii for 11 years and thus are big fans of Asian food. Our kids grew up on dumplings and they have always been a life saver when you need to feed hungry kids quick! This was our first post and we decided on a theme: Cooking Across the Globe. Here is what we post:

“Sticking with our theme of Cooking Across the Globe ๐ŸŒ we decided to stay on the continent of Asia but head to a different country. Today we made, from scratch, Chinese Dumplings ้ฅบๅญ. The kids said they were some of the best dumplings they ever had! Kitchen Carlson is popping!!”

The Recipe


Dumpling filling:
1 pound well-ground, fatty pork
1 pound Napa cabbage
1 tablespoon fresh grated ginger
2 tablespoons water
2 scallions
4 tablespoons soy sauce
1 tablespoon Chinese cooking wine or sherry
2 teaspoons sesame oil
1 teaspoon fine salt
Pinch of white pepper
1 package frozen dumpling wrappers*, OR Dumpling wrappers:
2 1/2 cups all-purpose flour
1 1/4 tsp. salt
1 cup cold water
small bowl of water

To make the pork filling:
Place the pork in a large bowl with diced cabbage, grated ginger and slice scallions. You should have a good mixture of white, light green, and dark green pieces. Add to the bowl with the pork. Add the soy sauce, cooking wine, sesame oil, salt, and pepper to the meat mixture.

To make the wrappers:
Place the flour and salt in a large bowl. Slowly add water and mix with your hands. Knead the mixture until it forms a soft dough.
Place the dough on a lightly floured counter and knead until very smooth. Divide dough into 50 small, equal pieces. Flatten each piece with your hand to form a thin, round pancake, approximately 3 inches in diameter. The center should be slightly thicker than the edges.

To wrap the dumplings:
Using a spoon or chopsticks, place one heaping tablespoon of dumpling filling in the center of the dumpling wrapper. Using your fingertip, wet the outer edge of the dumpling wrapper with water. Fold up the sides of the dumpling into a half-moon shape. While holding the dumpling lengthwise, curved side up, use your index finger and thumb to pinch the edges of the dough on one side of the dumpling into “pleats,” pressing each pleat against the flat side of the dough to seal the dumpling as you go. Start at one corner of the dumpling and work your way to the center. Then work from the other corner to the center creating another three to four “pleats.” Firmly press the pleated side of the wrapper against the flat side to be sure the dumpling is completely sealed.

To cook: To cook the dumplings, gently lower them into a medium pot of boiling water.